Crisp Gnocchi with Brussel Sprouts

If you’re looking for a quick dinner that feels indulgent yet nourishing, this Gnocchi with Brussels Sprouts in Garlic Butter Sauce is the recipe you need. Pan-seared gnocchi turns golden and crispy, while Brussels sprouts caramelize just enough to bring out their sweetness. Tossed in a buttery garlic sauce and finished with crushed chili flakes for a spicy edge, it’s an easy one-pan wonder that delivers on both flavor and texture.

Why You’ll Love This Recipe:

One pan = minimal cleanup

1. Crispy on the outside, tender on the inside gnocchi

2. Garlicky, buttery, and just the right amount of heat

3. Ready in under 30 minutes

4. Cozy enough for winter, light enough for spring

Final Thoughts:

This Gnocchi with Brussels Sprouts in Garlic Butter Sauce is proof that simple ingredients can create serious flavor. Crispy gnocchi, seared veggies, and a rich garlic butter swirl together for a comforting dish that feels elevated but comes together in just 30 minutes. It’s perfect for weeknights, date nights, or anytime you want restaurant-quality food at home.

Yield: 2-4 servings

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Crisp Gnocchi with Brussel Sprouts

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

If you’re looking for a quick dinner that feels indulgent yet nourishing, this Gnocchi with Brussels Sprouts in Garlic Butter Sauceis the recipe you need. Pan-seared gnocchi turns golden and crispy, while Brussels sprouts caramelize just enough to bring out their sweetness. Tossed in a buttery garlic sauce and finished withcrushed chili flakes for a spicy edge, it’s an easy one-pan wonder that delivers on both flavor and texture.

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Ingredients

• 1 lb gnocchi (homemade or store-bought)
• 2 tbsp olive oil or unsalted butter (for crisping gnocchi)
• 2 tbsp unsalted butter (for sauce)
• 2 cups Brussels sprouts, trimmed and halved
• 3 cloves garlic, minced
• ½ tsp crushed red pepper flakes (adjust to taste)
• Salt and pepper, to taste
• Optional: grated Parmesan or Pecorino for topping

Instructions

1. Trim and halve your Brussels sprouts and mince the garlic. If you're using homemade gnocchi, be sure it’s well-floured and slightly dried out so it doesn't stick.
2. In a large nonstick or cast iron skillet, heat 2 tbsp olive oil or butter over medium heat. Add gnocchi in a single layer and cook undisturbed for 2–3 minutes, then toss and continue to cook until golden and crispy on most sides (about 6–8 minutes total). Remove from pan and set aside.
3. In the same pan, add a touch more oil if needed, then place Brussels sprouts cut-side down. Cook undisturbed for 3–4 minutes until nicely browned. Flip and cook for another 2–3 minutes until just tender. Season with salt and pepper.
4. Push sprouts to one side. Add butter and garlic to the empty side of the pan. Let the garlic sizzle and become fragrant (about 1 minute), then stir everything together. Add chili flakes.
5. Return the crispy gnocchi to the pan and gently toss to coat everything in the garlic butter. Cook for another minute to heat through. Taste and adjust seasoning.
6. Serve warm, garnished with extra chili flakes, cracked black pepper, and grated Parmesan if desired.

Notes

Want protein? Add pan-seared chicken, sausage, or crispy pancetta.

Make it dairy-free: Use vegan butter or olive oil and skip the cheese.

Add herbs: Toss in fresh thyme or sage for an herby finish.

Make ahead: Crisp gnocchi and Brussels sprouts separately and reheat together.

Nutrition Facts

Calories

676

Carbs

91 g

Cholesterol

71 mg

Fat

29 g

Fiber

9 g

Net carbs

82 g

Protein

18 g

Sat. Fat

18 g

Sodium

1140 mg

Sugar

2 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.